Crab Cake Sandwich Recipe
BRIOCHE BUN, LETTUCE, TOMATO, PICKLES, CREOLE MAYO
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and green onion. Be careful not to break up the crab meat too much.
- 2
Add Bindings
Fold in the breadcrumbs and beaten egg into the crab mixture. Season with salt and black pepper to taste. Mix until just combined.
- 3
Form the Cakes
Shape the mixture into patties, about 1 inch thick. You should have around 4 crab cakes.
- 4
Cook the Crab Cakes
Heat a skillet over medium heat with a drizzle of oil. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and heated through.
- 5
Prepare the Sandwich
Toast the brioche buns. Assemble the sandwich by placing a crab cake on the bottom half of the bun, adding lettuce, tomato slices, pickles, and a generous dollop of Creole mayo (see below for recipe). Top with the other half of the bun.